魔鬼鱼炒酸菜

魔鬼鱼炒酸菜

Ingredient

• 500g stingray fish
• 200g Sour pickle vegetable
• 2 tomatoes - into 4s
• 2 chilli - Julien
• 2 chilli padi
• 4 slices of ginger
• 1 tbsp garlic
• spring onion
• oil

Seasoning

• 1/2 tbsp Chicken powder
• 1/2 tbsp sugar
• 100ml stock

 

Method:

 

1) Wash the stingray, add salt and pepper to marinate and pan-fry the stingray till cooked.

2) In another wok, stir fry the ginger, garlic and chilli

3) Add in the pickle vegetable and stir fry for 3 min

4) add in the tomatoes, chilli padi and fish.

5) Add stock and simmer till boil, seasoned with salt and chicken powder

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